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Sunday, October 25, 2009

Apple Puff Pancake

Well, I'm finally back from Seattle! I had a fabulous work trip that included lots of good food. Our last night there, after the conference had concluded, two of my co-workers and I went to Salty's on Alki. It's located right on the the water, across from downtown Seattle, so that when you're eating you are looking directly at the Seattle skyline. That, coupled with delicious food (jumbo sea scallops, lemony asparagus, and pumpkin bread pudding), made for a very fun meal!

Despite enjoying the luxury of not having to cook or clean up after myself, I was eager to get back in the kitchen. Ryan and I went out Saturday night for our anniversary, but decided to try something new for breakfast on Sunday morning. This apple puff pancake was new to both of us and a fun change for breakfast. It didn't take long to make--we prepared it, caught up on last week's Glee episode, and then it was time to eat :)

-2 medium apples, cored and thinly sliced (we didn't peel them as the original recipe suggested)

Directions:

1. Preheat the oven to 425 degrees.

2. Place the butter in a 10-inch deep dish pie plate or a 9-in square dish (we used a springform pan which worked fine, although at first some of the egg mixture started to leak and we had to place a cookie sheet under it in the oven!).

3. In a medium-sized mixing bowl, combine the eggs, milk, and vanilla. Beat until foamy.

4. In a separate bowl, mix together the flour, sugar, and cinnamon.

Pour the flour mixture into the egg mixture and mix until just combined and smooth.

5. Put the baking dish, with the butter in it, in the preheated oven for a minute or two until the butter melts. Remove the dish with oven mitts and swirl the butter until it evenly coats the pan.

6. Place the apples evenly on the bottom of the dish.

Pour the egg mixture over the apples.

7. Bake for 30-35 minutes, or until puffed and lightly brown.

*We ate ours with maple syrup. You could also dust with powdered sugar!